Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.

In a large skillet over medium-high heat, crumble and brown the ground beef until fully cooked and no longer pink, about 6-8 minutes. Remove any excess grease from the skillet to avoid a greasy sauce.

Reduce the heat to medium, add the butter to the skillet with the beef, and sauté the minced garlic for about 1 minute until fragrant but not browned.

Pour in the heavy cream, stirring frequently. Let the mixture simmer gently until it thickens slightly, about 3-5 minutes.

Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Add the cooked bowtie pasta to the skillet and toss everything together, adding reserved pasta water a little at a time to reach desired sauce consistency.

Garnish with chopped fresh parsley and serve warm for a creamy, flavorful meal.